Slow Cooker Corned Beef and Cabbage
Recipe courtesy of Nancy Josland Dalsin
From J. Beethoven's Corned Beef Connection:
6 carrots, cut into chunks
2 onions, chopped
2-3 lb. corned beef brisket
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges cabbage
8 allspice berries
1 teaspoon black peppercorns (gourmet blend)
2 bay leaves, crumbled
2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme, tie in cheese cloth and add to liquid.
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 10-12 hours.
Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.
To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side.
If you have a newer, hotter cooking crockpot you might want to check it after 8 or 9 hours.